Dietary fiber delivery system

ABSTRACT

A delivery system and method for delivering soluble dietary fibers in a chewable tablet form which is palatable and demonstrates a high degree of consumer acceptability.

This application claims the benefit of Provisional Application. No.60/009,231 filed Dec. 26, 1996

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates generally to a delivery system for dietaryfibers and more particularly to a delivery system for soluble dietaryfiber supplements preferably in the form of a safe, chewable tablet,lozenge, wafer, cookie or the like which is comprised in part of arelatively low viscosity, non-gelling and organoleptically pleasingdietary fiber component.

2. Description of the Prior Art

Unlike other nutrients, dietary fiber is not a single substance, but isa term used to identify plant polysaccharides and lignins that are nothydrolyzed by the endogenous secretions of the human digestive system.Thus, they reach the colon intact. Plant components which make updietary fiber include, among others: structural polysaccharides(cellulose and hemicellulose), nonstructural polysaccharides (pectines,B-glucans; gums and mucilages) and structural non-polysaccharides(lignin). Dietary fibers are commonly characterized by their watersolubility and their relative susceptibility to microbial degradationinto fermentable and nonfermentable fiber fractions. In general,pectines, gums and mucilages are water soluble, while lignin, celluloseand hemicellulose are water insoluble.

Dietary fibers by definition reach the colon intact and thus generallyescape digestion and absorption in the small intestines; however, suchfibers are susceptible to varying degrees of microbial fermentation ordegradation in the colon. Such degradation results in the production ofcarbon dioxide, hydrogen, methane, and various short chain fatty acids.

For much of the twentieth century the common notion among clinicians andnutritionists was that fiber was roughage or the like comprised ofindigestible cell walls. Except for providing bulk for normal bowelfunction, such fiber was considered to be of no nutritional value.Accordingly, many food scientists directed their efforts towardenhancing the purity of food by removing dietary fiber.

However, during the last few decades, stimulated principally byepidemiological observations revealing differences in disease patternsbetween populations, researchers began to accumulated a large body ofevidence linking a low fiber western diet with the incidence of numerouschronic diseases. Numerous laboratory and clinical investigations havealso confirmed various risk factors associated with low fiber diets andthe protective nature of high fiber diets.

The association of high dietary fiber intake with lower risk orimprovement in several chronic diseases has led to recommendations toincrease dietary fiber consumption to 20-35 grams per day. Because ofthese recommendations and the mounting recognition of health benefits ofhigh fiber diets, health care professionals have aggressively attemptedto encourage individuals to consume high fiber diets that are rich infruits, vegetables, legumes and whole grains. Regrettably, many of themost popular foods, and particularly those most popular in westerndiets, are low in dietary fiber. Thus, for those consuming an affluent“refined western diet”, satisfying these recommendations is a difficulttask. Accordingly, despite the recommendations advocating high fiberdiets, the intake of dietary fiber has not significantly increased.Recent consumption surveys reveal that average dietary intake of fiberremains at approximately 10-12 grams per day.

As a result, a variety of dietary fiber supplements have been marketedfor increasing the consumption of dietary fiber. Unfortunately, however,such supplements have achieved limited consumer acceptance. Much of thedissatisfaction arises because of the physical organoleptic and othercharacteristics of the fiber components which make up the great majorityof dietary fiber supplements currently available. Common dietary fibersupplements are comprised of fiber components such as psyllium (soldunder the trademark Metamucil or Fiberall), methylcellulose (sold underthe trademark Citrucel) and polycarbophil or calcium polycarbophil (soldunder the trademark Fiber Con). These generally have a significantaffinity for water. Thus, when exposed to water or other fluids prior toor during ingestion, or when progressing through the digestive system,these components tend to swell quickly and produce highly viscous fluidsand gels. For instance, when hydrated, psyllium fiber produces anunacceptably gummy, chewy product. This has led directly to increasedsafety risk such as choking, obstruction and the like, both during andafter ingestion. In fact, scientific literature has reportedobstructions (esophageal and small bowel) requiring medical attentionfrom the consumption of both insoluble and soluble fiber supplements.

To minimize this problem, it is recommended that present fibersupplements be ingested while consuming a large quantity of liquids (aminimum of eight ounces of fluid) or that smaller quantities of thesupplement be ingested. In fact, the FDA's Tentative Final Monograph forLaxatives specifies that a full glass (8 ounces) of liquid be taken witheach dose of certain fiber supplements. Typically, dietary fibersupplements are ingested in the form of swallowable tablets,reconstitutable powders or wafers. Swallowable tablets, because of theabove safety concerns, are limited to tablets of one gram or less andmore typically 0.5 grams or less. This, however, leads to two areas ofconsumer dissatisfaction: the need to ingest a large amount of liquidper dose as well the need for a large number of doses to get ameaningful amount of fiber.

Fiber supplements in the form of a reconstitutable powder have also metwith limited consumer acceptance due principally to mouth feel of theproduct (the texture and grittiness), gelling due to viscosity buildup,visual appearance, the relatively large amounts of liquid required formixing and consumption and limited palatability. The inconvenience ofreconstituting and ingesting the product outside the home and thenecessity for cleanup also encumbers lifestyle and results in poorcompliance. As an alternative, fibers supplements are often offered aswafers or as swallowable tablets as described above.

To overcome some of the problems identified above, the prior art teachesthe encapsulation or pre-coating of dietary fiber supplements deliveredas swallowable tablets. Although this somewhat improves certain of theorganoleptic properties by masking undesirable flavors and texture anddelays hydration until it passes through the oral cavity, thelimitations resulting from the relatively small swallowable tabletscontinue to exist. The prior art also describes attempts to mask thefibrous mouth feel of current fiber supplements by concealing thedietary fiber in wafers, baked goods, granola-type products, power bars,cookies, cereals and snack foods. While this technology has achievedsome degree of success, it often requires the inclusion of ingredientshigh in fat, carbohydrates and calories and low in dietary fiber. Thus,consumers wishing to restrict their caloric intake are often reluctantto utilize such products. Further, the level of dietary fiber that canbe incorporated into other foods without adversely affecting the tasteand mouth feel is quite limited. In general, the upper limit is about 5%by weight.

Still further, the prior art teaches the use of fine powders of dietaryfibers, excipient and or dispersing agents to reduce the formation offibrous clumps or “fish eyes” during rehydration. In comparison tocoarser powders, the fine powders of dietary fibers tend to be lessgritty upon reconstitution.

According, there is a need for a dietary fiber supplement whichaddresses the problems in the prior art and provides a dietary fibersupplement and a delivery system for a dietary fiber which does not posesafety concerns resulting from viscosity buildup or gelling and which ispalatable, aesthetically pleasing and exhibits characteristics whichenable it to be delivered as a chewable tablet or lozenge without thechoking, obstruction or other safety concerns.

SUMMARY OF THE INVENTION

In contrast to the prior art, the present invention provides a dietaryfiber supplement, and more particularly, a dietary fiber supplementdelivery system which enables relatively large doses of fiber to beingested with dissolution and substantial hydration in the oral cavitywithout experiencing safety concerns and while providing a palatable andorganoleptically pleasing product. More specifically, the presentinvention relates to the discovery of a subset of soluble dietary fiberswhich do not significantly increase in viscosity or gel when exposed towater or other liquids, yet possess the desirable organolepticcharacteristics and the ability to function as a dietary fiber. Thisparticular subset of soluble dietary fibers exhibits characteristicswhich enable the same to be delivered as a chewable tablet, wafer orlozenge having excellent texture, mouth feel and palatability and whichcan be delivered without experiencing the choking, obstruction or othersafety concerns commonly associated with dietary fiber supplementscurrently existing in the art. The dietary fiber supplement of thepresent invention is designed to be chewed or dissolved slowly and thenswallowed without experiencing such safety concerns or unpleasantorganoleptic or other properties.

Further, the dietary fiber supplement of the present invention isorganoleptically pleasing and does not require the addition of maskingagents or coating techniques to improve its taste and mouth feel.Further, it does not require delaying hydration until it passes out ofthe oral cavity as is required with some present supplements.Accordingly, this subset of materials results in improved consumeracceptance and compliance. This in turn encourages and enables the longterm consumption of fiber supplements for those individuals who willbenefit from such increase in fiber intake.

Preferably the dietary fiber supplement in accordance with the presentinvention is comprised of a subset or category of fiber supplementswhich, when exposed to water or other fluid, do not result insignificant buildup of viscosity or gelling. These fiber components aresometimes referred to herein as “non-gelling low viscosity fibercomponents” or simply as “low viscosity fiber components”. Morespecifically, the category of materials that are applicable to thepresent invention are those materials which when exposed to water orother liquid result in a solution which does not gel and exhibits aviscosity significantly less than the viscosity of similar solutions ofcurrently available dietary fiber supplements. Such materials alsopreferably exhibit organoleptically pleasing properties andpalatability. Although a variety of dietary fiber components may exhibitthese properties, the preferred embodiment contemplates a dietary fibercomponent comprised of inulin or fructooligosacchaides (FOS) eitherindividually or in combination. In accordance with the presentinvention, such component is delivered in a chewable form as a chewabletablet, lozenge, wafer, cookie or the like (hereinafter: referred to asa “chewable tablet”) ranging in size from one-half gram to as much asten grams. Preferably the chewable tablet comprises at least 10% byweight of the dietary fiber component, more preferably, at least 30% byweight and most preferably at least 50% by weight.

The present invention also relates to a dietary fiber delivery methodfor a human subject which involves preparing a chewable tablet or waferof the type described above and then chewing and swallowing the tablet.This may be accomplished with or without water.

Most significantly, the present invention provides a delivery system forfiber supplementation in a chewable form which can deliver largequantities of fiber, particularly in the range of 3-5 grams, in a singlechewable tablet which unexpectedly is quite palatable and demonstrates ahigh degree of consumer acceptability. Notwithstanding the size of thechewable tablet or wafer, it provides a pleasing mouth feel whichdissolves rapidly due to the presence of the soluble fiber used in thisinvention. The present invention thus avoids the unpleasant gritty orgummy textures associated with chewable fiber supplements of the priorart.

Accordingly, it is an object of the present invention to provide anovel, safe, advantageous, user friendly, convenient, highly acceptablemechanism for the delivery of dietary fibers in a form and in quantitiespreviously unavailable.

Another object is to provide a chewable delivery system comprised of oneor more soluble dietary fibers which are to be masticated (or slowlydissolved) in the oral cavity with substantial hydration and swallowedupon complete disintegration without experiencing the safety concernsand unpleasant organoleptic properties of presently available fibersupplements.

Another object of the present invention is to provide a chewable tabletfor the administration of physiologically active soluble fibers orresistant starches while avoiding the safety concerns and other consumerdisadvantages associated with such fibers.

Another object of the present invention is to provide a delivery systemfor a dietary fiber supplement which does not gel and which encourageslong-term compliance and consumption.

A still further object of the present invention is to provide a dietaryfiber supplement in a form which exhibits a relatively low viscositywhen exposed to water or other liquids.

These and other objects of the present invention will become apparentwith reference to the description of the preferred embodiment.

DESCRIPTION OF THE PREFERRED EMBODIMENT

Because of the association between high dietary fiber intake andimproved health benefits, the general consensus and recommendations fromhealth care professionals is to increase the consumption of dietaryfiber. Because many diets, and in particular affluent western diets,fail to provide sufficient fiber intake, fiber supplements are highlyrecommended. Depending upon the particular individual's medical andhealth status and diet, it is anticipated that the adult daily fibersupplement could range from 1-20 grams and more probably from 3-15grams. Presently available fiber supplements are generally administeredfrom 1-6 times per day in unit dosages of 0.5-3 grams.

In accordance with the present invention, a dietary fiber supplementdelivery system is provided in which dramatically increased quantitiesof fiber supplements can be administered and ingested without danger ofchoking, internal obstruction or other safety concerns. Preferably, thesystem includes a chewable tablet comprised principally of a lowviscosity dietary fiber component which when exposed to water or otherliquid exhibits a relatively low viscosity (hereinafter sometimesreferred to as “low viscosity fiber component”), but which stillfunctions as a dietary fiber and provides highly desirable organolepticand other properties.

The low viscosity fiber components useful in the present invention arethose dietary fiber components which exhibit relatively low viscositybuildup when exposed to water or other fluids. More specifically, thedietary fiber components exhibiting the reduced viscosity property ofthe present invention are those fiber components which when combinedwith water to form a 10% by weight solution of the component exhibit aviscosity at 25° C. which is preferably less than 100 centipoise (cps),more preferably less than 25 cps and most preferably less than 5 cps.

Although it is contemplated that a variety of fiber components wouldmeet this low viscosity requirement, the preferred embodimentcontemplates that such component would be either inulin or afructooligosaccharide (FOS). Inulin or FOS can be provided eitherindividually or in combination and is preferably delivered as a chewabletablet. It can also be provided as a powder to be reconstituted withwater, if desired. Inulin is comprised of fructofuranose polymers(oligomer and polymers of fructose) of varying chain lengths with a DP(degree of polymerization) ranging from 2 to 60 monomeric fructose unitslinked to a terminal glucose molecule. More preferably, inulin of thepresent invention has a DP of 2-20 and mostly preferably a DP of lessthan 10. FOS is a mixture of the smaller fructan polymer fractions witha DP of 2 to 8. Thus, the molecules of FOS have 2 to 8 fructose unitslinked to a terminal glucose molecule. FOS can be commercially producedby the partial enzymatic hydrolysis of inulin or enzymaticallysynthesized from sucrose. Inulin or FOS offer functional physical andorganoleptic advantages over other nondigestible polysaccharides whichmake up what are currently considered as dietary fibers or resistantstarches. These functional, organoleptic and aesthetic propertiesprovide significant advantages to the present invention which do notexist with respect to present dietary fiber supplements. In contrast tocurrently available fiber supplements, inulin and FOS compriserelatively small polymers which at anticipated levels of fiber do notbuild viscosity, swell or gel. Additionally, inulin and FOS are slightlysweet and have a pleasing taste and texture.

The inulin material used in the practice of this invention may beobtained from a variety of commercially available sources. Economicallyobtainable amounts are found in a series of plants, such as Jerusalemartichoke tubers and dahlia tubers, and also in chicory roots. It isknown to obtain inulin from these sources by hot water extraction anddrying, see U.S. Pat. No. 5,478,732. Inulin can also be prepared bypressing processes known in the art such as are shown in U.S. Pat. No.5,422,346.

The non-gelling and reduced viscosity property of the inulin, FOS andother dietary fiber components applicable to the present invention is tosome extent directly related to the molecule size and thus the molecularweight of the particular polysaccharide. Inulin is a mixture of fructosepolymers of varying chain lengths ranging from 2 to 60 monomers with amolecular weight of less than 11,000 and with a typical molecular weightof about 5,000. Fructooligosaccharides with chain lengths ranging from 2to 8 fructose monomers have a molecular weight of less than about 1,500.The molecular weight of currently available dietary fibers typicallyexceed 100,000. For example, the molecular -weight of guar is greaterthan 200,000, the molecular weight of tragacanth exceeds 800,000, andthe molecular weight of pectin ranges from 40,000 to 400,000. Themolecular weight of the low viscosity fiber component molecules inaccordance with the present invention is preferably less than 40,000,more preferably less than 25,000 and most preferably less than about5,000.

During hydration, a gram of either inulin or FOS binds less than twograms of water. In contrast, conventional dietary fiber components bindsignificant quantities of water. For example, one gram of xanthin willbind approximately 18.5 grams of water, one gram of carrageenan willbind approximately 32.9 grams of water, one gram of guar will bindapproximately 24.9 grams of water, one gram of pectin will bind between5 to 56.2 grams of water and one gram of karaya will bind approximately12.5 grams of water. Accordingly, the water binding property of the lowviscosity fiber component in accordance with the present invention isthat one gram of the fiber component will preferably bind less than 10grams of water, more preferably less than 5 grams of water and mostpreferable less than 3 grams of water.

Both the molecular weight property and the water absorbing capacity of adietary fiber component are further related to the ability of thatcomponent to form a viscous solution when exposed to water. Typically, a2% by weight H₂O solution of tragacanth exhibits a viscosity ofapproximately 1,000 cps, a 2% by weight H₂O solution of guar exhibitsviscosity of about 25,000 cps, a 2% by weight H₂O solution of karayaexhibits a viscosity of approximately 8,000 cps and a 2% by weight H₂Osolution of xanthin exhibits a viscosity of about 4,000 cps. Incomparison, even a 10% by weight H₂O solution of inulin and FOS exhibitrelatively low viscosities on the order of about 2 cps. This is to befurther compared with 10% by weight H₂O solutions of native dietaryfiber such as gum arabic, which exhibits a viscosity of about 20 cps,and arabinogalactan, which exhibits a viscosity of about 3 cps. Althougharabic is a relatively large molecule with a molecular weight of up to600,000, it is a globular rather than a linear molecule which resistshydration and thus exhibits a relatively low viscosity. The lowviscosity fiber component in accordance with the present inventionpreferably comprises a component which when combined with water to forma 10% by weight H₂O solution of such component exhibits a viscosity at25° C. of preferably less than 100, more preferably less than 25, andmost preferably less than 5 cps.

The discussion of the preferred embodiment has been with respect toinulin and FOS which exhibit the desired properties of reduced viscosityin their natural, unprocessed form. However, the present invention alsocontemplates that various existing high molecular weight, nondigestiblepolysaccharides currently available as dietary fiber supplements may beprocessed to reduce their viscosity, gelling and other undesirableproperties, and thus function in accordance with the present invention.Two examples are guar and various resistant starches.

Guar is a high molecular weight polysaccharide which at lowconcentrations forms viscous solution and gels. Prior art has shown,however, that through controlled hydrolysis, the average molecularweight of guar can be significantly reduced. This reduction in polymersize can significantly alter it viscosity building and gellingcharacteristics. For example, it is known that Taiyo Kagaku Co., Ltdproduces a hydrolyzed guar through controlled enzymatic hydrolysis whichproduces an average molecular weight guar approximately one tenth thatof the starting material. This hydrolysis improves the organolepticproperties of the resulting material and significantly reduces theviscosity and gelling characteristics. The viscosity of a solution ofthis hydrolyzed guar may be as much as 2,000 times or more lower than asimilar solution of the native guar. Accordingly, it is contemplatedthat the low viscosity fiber component of the present invention, inaddition to comprising inulin or FOS, may also comprise nondigestiblepolysaccharides which have been hydrolyzed or otherwise processed toreduce the viscosity of a solution of such material in accordance withthe levels specified above.

Starch is a plant's storage form for glucose. Native dietary starch is acomplex carbohydrate consisting of either straight (amylose: alpha-1,4glucosidic bonds) or branched (amylopectin: alpha-1,4 and alpha-1,6glucosidic bonds) chain monomers of glucose. For most of these complexpolysaccharides, enzymatic hydrolysis occurs in the mouth, stomach andsmall intestines when ingested. Resistant starch is that fraction ofdietary starch that escapes hydrolysis and enters the colon where it issubject to fermentation by the colonic flora. Accordingly, resistantstarches are polysaccharides which are not digested by the human enzymeswithin the oral cavity and the gastrointestinal tract and thus areconsidered to be dietary fiber. Accordingly, it is contemplated that thenon-gelling and low viscosity fiber component in accordance with thepresent invention may comprise resistant starches to the extent that theviscosity and other requirements described above are met.

Accordingly, the principle component of the dietary fiber supplement inaccordance with the present invention is a non-gelling, low viscosityfiber component most commonly comprising a polysaccharide or complexcarbohydrate exhibiting the properties described above.

One of the novel delivery forms of such low viscosity fiber component isin a chewable form such as a chewable tablet which is capable ofdelivering supplemental quantities of dietary fibers from 0.5 to as muchas 6.0 grams or more per dose. Preferably, the chewable tablet inaccordance with the present invention is greater than 0.5. grams, morepreferably greater than one gram and most preferably greater than twograms.

The manufacture of chewable tablets in accordance with the presentinvention utilizes tableting procedures and practices commonly known inthe art and employed to produce tablets. Accordingly, the process ofproducing the chewable tablets in accordance with the present inventionfollows procedures known in the art. Further, except for the selectionof the appropriate low viscosity fiber component, the formulation may bewidely varied to attain the product attributes (flavor, aroma, color,texture and physical characteristics) and provide for appropriate anddesired delivery of nutrients.

In general, the chewable tablet in accordance with the present inventionis prepared by the dry blending of the desired ingredients to assurehomogeneity in an appropriate blender (V, ribbon, paddle or plow),followed by compressing the mixture into a tablet possessing thepreferred physical characteristics. To insure a final tablet of properchewable consistency and/or facilitate tablet dissolution, etc.,excipients such as microcrystalline cellulose, sugar alcohol (sorbitol,mannitol, xylitol) and sugars (glucose, fructose, -sucrose) may be addedeither individually or in combination in any desired ratio. Further, toincrease the nutritional value of the chewable tablet, the addition ofvarious vitamins and/or minerals or combinations thereof may beincluded. These additives can increase the utility of the fibersupplement and be a particularly convenient mechanism for addressing aparticular individual's nutritional needs. Still, further, to assuretaste acceptability of the tablet, flavor additives, either individuallyor in combination, may be included. To improve the aesthetics of thetablets, the inclusion of coloring agents in any desired ratio may beused. Lubricants/release agents such as stearic acid, magnesium stearateor polyethylene glycol may also be included either individually or incombination to facilitate tablet ejection from the mold.

The tablet of the present invention can also include calcium so as toachieve the known benefits of the combination of calcium and dietaryfiber.

Although it is contemplated that the chewable tablet in accordance withthe present invention can be comprised almost exclusively (i.e. up to99% or 100%) of the low viscosity fiber component, it is more likelythat one or more of the above or other additives may be included to meeta particular nutritional, organoleptic or other goal. Accordingly, it iscontemplated that the chewable tablet in accordance with the presentinvention will be comprised of at least about 10% by weight of the lowviscosity component. More preferably, the chewable tablet is intended tocomprise at least 30% by weight up to at least 50% by weight of the lowviscosity component. Most preferably, the tablet comprises 30% to 60% byweight of. the low viscosity fiber component.

The present invention further relates to methods of reducing serumcholesterol in humans. These methods comprise orally administering to ahuman in need of cholesterol reduction a safe and effective amount of achewable tablet of the present invention. Preferably, the tablets areadministered in 3-5 gram tablets 3-4 times daily.

In addition to providing the low viscosity fiber component as a chewabletablet, it is also contemplated that the low viscosity fiber componentmay be administered in powder form to be added with water or other fluidand reconstituted prior to ingestion.

Having described the details of the low viscosity fiber component andits administration in the form of a chewable tablet, the followingexamples demonstrate the present invention. All ingredient percentagesrefer to a measurement by weight.

EXAMPLE 1 Chewable Dietary Fiber Supplement

Chewable tablets as a delivery system were prepared in the mannerdescribed above. The following example demonstrates a sugar freechewable tablet formulated with inulin as the chewable matrix.Ingredient Percentage Inulin 0.9901 Mg Stearate 0.0099Ingredients are dry mixed in an appropriate blender (V, ribbon, paddle,and plow) to assure homogeneity of the batch and then compressed intotablets. This mixture when compressed into tablets had a pleasant,slightly sweet taste. The chewiness which is a function of the rate ofhydration in the oral cavity can be somewhat controlled by thecompression pressure. The shape, size, and weight of the tablet willvary to reflect the desired amount of fiber to be delivered. Above 10grams the size may become overwhelming and the preferred shape may becubular for these supplements with such large quantities of dietaryfibers.

EXAMPLE 2 Chewable Tablet Formulated with Inulin

Chewable tablets as a delivery system were prepared in the mannerdescribed above. The following example demonstrates a sugar freechewable tablet formulated with inulin as the chewable matrix.Ingredient Percentage Inulin 0.5935 Sorbitol 0.3956 Mg Stearate 0.0059Spearmint flavor 0.0050Ingredients are dry mixed in an appropriate blender (V, ribbon, paddle,and plow) to assure homogeneity of the batch and then compressed intotablets of appropriate size for the deliver of desired quantity ofdietary fiber. A 5.055 gram tablet has been found to be a particularitypleasant way of delivering 3 grams of inulin.

EXAMPLE 3 Chewable Tablet—Formulated with FOS

Chewable tablets as a delivery system were prepared in the mannerdescribed above. The following example demonstrates a sugar freechewable tablet formulated with FOS as the chewable matrix. IngredientPercentage FOS 0.5935 Sorbitol 0.3956 Mg Stearate 0.0059 Orange flavor0.0050Ingredients are dry mixed in an appropriate blender (V, ribbon, paddle,and plow) to assure homogeneity of the batch and then compressed intotablets of appropriate size for the delivery of desired quantity ofdietary fiber.

EXAMPLE 4 Chewable Tablet—Inulin & FOS

Chewable tablets as a delivery system were prepared in the mannerdescribed above. The following example demonstrates a sugar freechewable tablet formulated with a mixture of inulin and FOS as thechewable matrix. Ingredient Percentage Inulin 0.2967 FOS 0.2967 Sorbitol0.3956 Mg Stearate 0.0060 Orange favor 1.0000Ingredients are dry mixed in an appropriate blender (V, ribbon, paddle,and plow) to assure homogeneity of the batch and then compressed intotablets of appropriate size for the delivery of desired quantity ofdietary fiber.

EXAMPLE 5 Chewable Tablet—Vitamin & Mineral Fortified

The inclusion of vitamins and/or minerals either singly or incombination as a value added feature for chewable fiber tablets as adelivery systems for soluble dietary fiber or resistant starches. Thetablets were prepared in the manner described above. The followingexample demonstrates a sugar-free, nutrient fortified chewable tablet.Ingredient Percentage Inulin 0.5935 Sorbitol 0.2967 Mineral Premix0.0692 Vitamin Premix 0.0297 Mg Stearate 0.0059 Spearmint flavor 0.0050Ingredients are dry blended and then compressed into tablets ofappropriate size and shape.

EXAMPLE 6 Chewable Tablet—Calcium Fortified

Chewable tablets as a delivery system were prepared in the mannerdescribed above. The following example demonstrates a sugar freechewable fiber tablet with the inclusion of a Calcium. IngredientPercentage Inulin 0.5935 Sorbitol 0.1978 Calcium Carbonate 0.1978Calcium lactate Calcium gluconate, etc. Mg Stearate 0.0059 Butterscotchflavor 0.0050

Ingredients are dry blended and then compressed into tablets ofappropriate weight and size. A 3.16 gram tablet of the above blend hasbeen found to be a particular pleasant way of delivering 250-mg ofcalcium and 1.875 grams of inulin.

EXAMPLE 7 Chewable Tablet— With Added Bovine Immunoglobulin Concentrate(BIC)

The therapeutic value of the chewable fiber to the user tablet can beimproved by the inclusion of biologics. Chewable fiber tablets as adelivery systems for bovine immunoglobulins were prepared in the mannerdescribed above. The following example demonstrates one such chewabletablet. Ingredient Percentage Inulin 0.4926 Sorbitol 0.3284 BIC 0.1642Mg Stearate 0.0098 Amaretto flavor 0.0048Ingredients are dry blended and then compressed into tablets ofappropriate size and weight.

The chewable dietary fiber supplement can be used to deliver specificbovine antibodies to control the microbial flora in the oralcavity,.stomach, small intestines, and colon. As such a chewable dietaryfiber tablet with added bovine immunologlobulin can be used to reducethe occurrence of certain health concerns associated with microbialgrowth or as the therapy to treat these concerns.

The inclusion of other biologics is also contemplated. The chewabledietary fiber supplement provides a logical delivery system for aprobiotic microbial mixture. The fermentable dietary fibers act as anenhancer of the probiotics cultures.

EXAMPLE 8 Chewable Tablet—Sugar-Free

Chewable tablets as a delivery system were prepared in the mannerdescribed above. The following example demonstrates a sugar freechewable tablet. Ingredient Percentage Inulin 0.7913 Sorbitol 0.1978 MgStearate 0.0059 Orange cream flavor 0.0050Ingredients are dry blended and then compressed appropriate sizedtablets. This mixture provides a particularly pleasant way of providinginulin in quantities between 500 mg and 8 grams.

EXAMPLE 9 Chewable Tablet—Containing Sugar

Chewable tablets as a delivery system were prepared in the mannerdescribed above. The following example demonstrates a sugar containingchewable tablet. Ingredient Percentage Inulin 0.7913 Fructose 0.1978 MgStearate 0.0059 Orange cream flavor 1.0050Ingredients are dry blended and then compressed into appropriate sizedtablets. This mixture provides a particularly pleasant way of providinginulin in quantities between 500 mg and 8 grams.

Although the description of the preferred embodiment has been quitespecific, it is contemplated that various modifications could be madewithout deviating from the spirit of the present invention. Accordingly,it is intended that the scope of the present invention be dictated bythe appended claims rather than by the description of the preferredembodiment.

1-91. (Canceled)
 92. A chewable dietary fiber tablet or wafercomprising, as a source of dietary fiber, a water-soluble, non-gellingdietary fiber component, wherein the dietary fiber component is presentin an amount of at least 50% by weight of the tablet or wafer, andwherein the dietary fiber component, when combined with water to form a10% by weight solution, has a viscosity at 25° C. of less than 100centipoise.
 93. The chewable dietary fiber tablet or wafer of claim 92wherein the dietary fiber component is hydrolyzed guar.
 94. The chewabledietary fiber tablet or wafer of claim 92 wherein the tablet or wafer isorganoleptically pleasing.
 95. The chewable dietary fiber tablet orwafer of claim 92 wherein the non-gelling dietary fiber solution has aviscosity at 25° C. of less than 25 centipoise.
 96. A chewable dietaryfiber tablet or wafer comprising, as a source of dietary fiber, awater-soluble, non-gelling dietary fiber component, wherein the dietaryfiber component is present in an amount of at least 45% by weight of thetablet or wafer, and wherein the dietary fiber component, when combinedwith water to form a 10% by weight solution, has a viscosity at 25° C.of less than 100 centipoise.
 97. The chewable dietary fiber tablet orwafer of claim 96 wherein the dietary fiber component is hydrolyzedguar.
 98. The chewable dietary fiber tablet or wafer of claim 96 whereinthe non-gelling dietary fiber solution has a viscosity at 25° C. of lessthan 25 centipoise.
 99. The chewable dietary fiber tablet or wafer ofclaim 96 wherein the tablet or wafer is organoleptically pleasing. 100.A chewable dietary fiber tablet or wafer comprising, as a source ofdietary fiber, a water-soluble, non-gelling dietary fiber component,wherein the dietary fiber component is present in an amount of at least40% by weight of the tablet or wafer, and wherein the dietary fibercomponent, when combined with water to form a 10% by weight solution,has a viscosity at 25° C. of less than 100 centipoise.
 101. A chewabledietary fiber tablet or wafer comprising, a source of dietary fiber,wherein the dietary fiber component is hydrolyzed guar and is present inan amount of at least 50% by weight of the tablet or wafer.
 102. Amethod of delivering dietary fiber comprising administering a chewabledietary fiber tablet or wafer comprising, as a source of dietary fiber,a water-soluble, non-gelling dietary fiber component, wherein thedietary fiber component is present in an amount of at least 40% byweight of the tablet or wafer, and wherein the dietary fiber component,when combined with water to form a 10% by weight solution, has aviscosity at 25° C. of less than 100 centipoise.